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- Remove skin and bones from halibut; cut into 1 inch cubes. Season halibut with salt and pepper. Sauté in 2 tablespoons oil until barely cooked; remove halibut from skillet.
- Sauté vegetables in remaining oil until crisp-tender.
- Return halibut to skillet. Add 1/4 teaspoon salt and ginger. Combine chicken broth, cornstarch and lemon peel; add to fish mixture.
- Cook and stir until thickened and halibut flakes when tested with a fork.